Avocado Roti Recipe – Easy Whole Wheat Flatbread with Ginger & Cumin

Last Updated on 2 months by Neha Deshmukh

Avocado Roti Recipe – Easy Whole Wheat Flatbread with Ginger & Cumin

Introduction

Okay, so I have to confess – I was a little skeptical when I first thought about putting avocado in roti. But trust me on this one! This Avocado Roti recipe is a total game-changer. It’s unbelievably soft, subtly flavorful, and a fantastic way to sneak in some extra goodness into your everyday meals. I first made this when I was trying to find ways to use up a particularly ripe avocado, and honestly, it’s become a regular in my kitchen ever since. It’s perfect for a quick weeknight dinner or a light lunch.

Why You’ll Love This Recipe

This isn’t your average roti! The avocado lends a beautiful tenderness to the flatbread, and the ginger and cumin add a warm, inviting aroma. It’s surprisingly easy to make, even if you’re new to making rotis. Plus, it’s a fun way to experiment with flavors and textures.

Ingredients

Here’s what you’ll need to whip up these delicious Avocado Rotis:

• 2 cups whole wheat flour (approx. 250g)
• 1 ripe avocado
• 1 tsp salt
• 1 tbsp lemon juice
• 1 tsp ghee or oil
• ½ tsp cumin seeds
• ¼ tsp red chili powder (adjust to taste!)
• 1 clove garlic
• 1 tsp grated ginger
• 2 tbsp fresh coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Avocado: Choosing the Right Ripeness You want an avocado that yields to gentle pressure but isn’t mushy. It should feel slightly soft, but not overly so. A perfectly ripe avocado will mash beautifully and give your rotis that lovely green hue.
• Whole Wheat Flour: Types and Substitutions I prefer using whole wheat flour (atta) for a rustic flavor and added fiber. You can also use a mix of whole wheat and all-purpose flour if you prefer a softer texture.
• Ghee vs. Oil: Flavor and Health Considerations Ghee adds a beautiful nutty flavor, which I absolutely love. But if you’re looking for a lighter option, any neutral oil like sunflower or canola will work just fine.
• Cumin Seeds: Regional Variations & Roasting for Enhanced Flavor Cumin seeds are a staple in Indian cooking! For an extra boost of flavor, lightly roast the cumin seeds in a dry pan for a minute or two before adding them to the dough. It really wakes up their aroma.
• Garlic & Ginger: Fresh vs. Paste – Which to Use? Freshly grated ginger and minced garlic are always best, in my opinion. The flavor is so much brighter! But if you’re short on time, a little paste will do in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slice your avocado, remove the pit, and scoop out the pulp into a bowl. Mash it until it’s super smooth – no lumps allowed!
2. Now, add the mashed avocado to a large bowl. Throw in the salt, lemon juice, ghee (or oil), cumin seeds, red chili powder, grated ginger, minced garlic, and chopped coriander leaves. Mix everything together really well.
3. Gradually add 1 cup of the whole wheat flour and start combining. Then, slowly add the remaining flour, bit by bit, until you form a soft, pliable dough. You might not need all the flour, or you might need a tiny bit more – just go with the feel of it.
4. Once the dough comes together, give it a gentle knead for about 5-7 minutes. This helps develop the gluten and makes the rotis softer.
5. Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the flour to hydrate and makes it easier to roll out.
6. Divide the dough into 4 equal balls.
7. On a lightly floured surface, roll each ball into a circle. Don’t worry about making it perfect!
8. Brush each rolled-out roti with a little ghee or oil. Then, fold it in half, and then in half again to create layers (like a triangle or a half-moon). You can also roll it into a spiral if you prefer.
9. Heat a skillet or tawa over medium-high heat.
10. Cook each roti on the hot skillet for about 2-3 minutes per side, brushing with ghee or oil as needed, until golden brown spots appear.
11. Serve hot with your favorite yogurt or chutney!

Expert Tips

A few little secrets to roti success!

• Achieving the Perfect Roti Texture The key is a soft dough. Don’t be afraid to add a little water if it feels too dry.
• Preventing Rotis from Puffing Up Sometimes rotis don’t puff up, and that’s okay! It doesn’t affect the taste. Make sure your skillet is hot enough, and don’t overcrowd it.
• Working with Avocado Dough: Troubleshooting Stickiness Avocado dough can be a little sticky. Keep your hands lightly floured while rolling.
• Mastering the Ghee/Oil Brushing Technique Brushing with ghee or oil while cooking helps create those beautiful golden spots and keeps the roti soft.

Variations

Let’s get creative!

• Vegan Avocado Roti: Simply substitute the ghee with your favorite plant-based oil.
• Gluten-Free Avocado Roti: Use a gluten-free flour blend designed for roti making.
• Spice Level Adjustment: Mild to Spicy: Adjust the amount of red chili powder to your liking. My family prefers a mild kick, but feel free to add more if you like it hot!
• Festival Adaptations: Navratri-Friendly Version (using permitted ingredients): Skip the garlic and onion for a Navratri-compliant version. You can add grated potato or singhara flour (water chestnut flour) for extra binding.

Serving Suggestions

These Avocado Rotis are incredibly versatile! They’re delicious with:

• A simple yogurt dip
• Your favorite chutney (mango chutney is amazing!)
• A side of dal (lentils)
• A vegetable curry

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for a day or two. Reheat them on a skillet or in the microwave. You can also freeze them for longer storage.

FAQs

Got questions? I’ve got answers!

• Can I use store-bought avocado puree instead of fresh avocado? While it’s possible, the flavor and texture won’t be quite the same. Fresh avocado is really the way to go for the best results.
• What is the best way to knead the avocado roti dough? Knead gently but thoroughly for about 5-7 minutes. You want to develop the gluten without overworking the dough.
• Can I make the dough ahead of time? If so, how should I store it? Absolutely! You can make the dough a few hours ahead of time. Store it in an airtight container in the refrigerator.
• My rotis are tough, what could be the reason? The dough might be too dry, or you might have overworked it. Try adding a little water and kneading more gently next time.
• What chutneys or dips pair best with Avocado Roti? Mango chutney, mint-coriander chutney, or a simple yogurt dip with a pinch of cumin are all fantastic choices!